Homemade Tortellini with Fennel Cream
Homemade Tortellini with Fennel Cream
Try this quick and easy tortellini pasta recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
Ingredients
  • Dough
  • 4¾ cups All-Purpose Flour
  • 6 large Eggs at room temperature
  • ½ teaspoon Salt
  • Filling
  • 1 tablespoon Olive Oil
  • 1 teaspoon Fennel Seeds
  • 283 grams Ground Pork
  • 1¼ cups finely grated Parmesan
  • 1 teaspoon finely chopped fresh Rosemary
  • ⅛ teaspoon Cinnamon
  • ⅛ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Black Pepper
  • 2 large Eggs
  • Fennel Cream
  • 2 tablespoons Olive Oil
  • 1 medium Onion, sliced
  • 1 head fresh Fennel, thinly sliced
  • 2 teaspoons finely chopped Thyme
  • ¼ cup Dry White Wine
  • 1 teaspoon Fennel Seed
  • 2 cups Whipping Cream
  • Salt and Pepper
  • Grated Parmesan
Method
  1. For pasta dough, pulse ingredients in a food processor until blended (dough will be dry). Wrap in plastic wrap and let rest 1 hour
  2. While dough is resting, prepare filling
  3. Heat a medium saute pan over medium heat and add olive oil
  4. Stir in fennel and toast in oil 1 minute. Add pork and cook through
  5. Remove pork from pan toss with Parmesan, rosemary, cinnamon, nutmeg and pepper (Parmesan adds sufficient salt)
  6. Whisk eggs in a small bowl and stir into pork mixture
  7. Roll out dough through a pasta machine, following manufacturer's instructions
  8. Cut rounds about 2-inches across and spoon a teaspoonful of filling into each
  9. Fold each circle in half and wrap over finger, pinching ends together to create tortellini
  10. Set on a baking tray to dry and chill until ready to cook
  11. To cook tortellini, bring a pot of water to a boil and salt generously
  12. Add tortellini and boil until they float, about 3 minutes. Drain well and reserve while preparing sauce
  13. For sauce, heat olive oil in a large saute pan over medium heat
  14. Add olive oil, onion and fennel and saute until onion is translucent, about 5 minutes
  15. Add thyme, fennel seed and white wine and simmer until wine is reduced by half
  16. Add cream and simmer until a sauce consistency (until it coats the back of a spoon)
  17. Season to taste and add cooked tortellini
  18. Return to a simmer and serve garnished with Parmesan

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